低聚糖抗菌活性的研究进展

Recent Progress in Research on Antibacterial Action of Oligosaccharides

当前我国的食品安全形势仍然非常严峻,寻找安全高效的天然食品贮藏保鲜剂已成为果蔬加工行业的重要研究课题。目前已有很多研究表明低聚糖对植物致病菌和病原微生物的生长具有很好的抑制效果。低聚糖作为食品保鲜剂具有一定的研究意义和应用前景,已经逐渐成为食品行业新的研究热点。本文就目前国内外不同来源的低聚糖抗菌效果和抗菌机理研究进行阐述,重点介绍其在食品保鲜中的研究现状和应用前景。

The current situation of food safety in China is still very serious. It is a new task for researchers to seek safe, efficient and natural food preservative for processed fruits and vegetables. Many studies have proved that oligosaccharides have good inhibitory effects on the growth of pathogenic microorganisms. The research and application of oligosaccharides as food preservatives are very significant and promising, which have gradually become a new research hotspot in the food industry. The present paper reviews recent progress in studying the antibacterial effect and mechanism of oligosaccharides from various sources. This review is also focused on the current status and future prospects of their application in food preservation.